Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful, and healthy one-pan meal. Juicy chicken breasts are seasoned with garlic and paprika, then roasted alongside tender baby potatoes, broccoli, and asparagus. A rich garlic butter sauce with lemon juice and Italian seasoning ties all the flavors together, making it perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Garlic Butter Sauce
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Vegetables
- 1 lb baby potatoes (halved)
- 1½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prep the Ingredients: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken dry and season both sides evenly with garlic powder, paprika, salt, and black pepper.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning until well combined. Set aside.
- Arrange Everything on the Sheet Pan: Spread halved baby potatoes in a single layer on the prepared pan. Drizzle them with olive oil, salt, and pepper, then roast in the oven for 15 minutes to start cooking and crisping up.
- Add Chicken and Vegetables: Remove the sheet pan from the oven, place the seasoned chicken breasts onto the pan. Toss broccoli florets and trimmed asparagus with half of the garlic butter sauce, then arrange the veggies around the chicken breasts.
- Roast and Finish: Return the sheet pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the entire pan for extra flavor and moisture.
- Optional Broil: For a beautiful golden and crispy finish, broil the sheet pan for 2-3 minutes, watching carefully to prevent burning.
- Serve and Enjoy: Let the chicken rest for 5 minutes after removing from the oven, then slice and serve warm along with the roasted vegetables.
Notes
- You can substitute chicken thighs for breasts if preferred, adjusting cooking time as needed.
- Make sure to pat the chicken dry before seasoning to get a crispy exterior.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Leftover garlic butter sauce can be stored and reused for dipping or drizzling on other dishes.
- Feel free to swap veggies based on seasonality or preference, such as green beans or bell peppers.
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe
